Tim Sprinkle

Grilled Pizza: Homemade Pizza That’s Actually Worth Eating

Homemade pizza is never ideal. The crust is soggy, the cheese never melts evenly and it usually ends up too soft and spongy. Grilled pizza is the answer. Unlike the indoor oven, my grill can reach temperatures approaching those of commercial pizza ovens – generally north of 500 degrees – and make it possible to ape the texture and quality of a takeout pizza at home.

But grilling pizza takes some practice. Obviously, it’s all too easy to burn the crust or overcook the pie, especially when dealing with open flames, so grilled pizza isn’t a set-it-and-forget-it solution.

Keep it small

Instead of cooking one large pie as I would in the oven, I generally make 3-4 smaller pizza crusts when I’m working on the grill. This makes them easier to manage and prevents breakage.

Precook the crust

Since the crust takes longer to cook than the rest of the toppings, I precook my crusts for 2-3 minutes per side before adding the rest. I often do this over direct heat to speed up the process, depending on how thick my crusts are, though that does require constant attention.

Indirect heat

Once the pizzas are topped, however, I move them off the flames and cook them with indirect heat and the lid closed. This keeps the crust bottoms from burning (too much) while the cheese melts.

Handle with care

One hazard of grilled pizza is the pie falling apart as it comes off the grill. Instead of relying on a regular spatula, I use an extra wide pizza peel to remove my pizzas carefully.